Nectarine & Thyme Refresher

 Like everyone else living in Los Angeles, I love going to my local farmer’s market and getting seasonal fruits and veggies to inspire my culinary adventures. During my last visit, the scents of sweet nectarines were so enticing that I couldn’t resist buying a few too many.  In sticking with my theme of seasonal living, I made a few summer cocktails to enjoy on the porch with my husband in the summer evening breeze.  Check out a few of my other Nectarine Farmer's Market cocktails at CGC Daily.

Ingredients:  (serves one) 

½ nectarine

Sprigs of fresh thyme

2 oz Gin

½ oz St. Germain

½ lime

Ice

Club soda

Directions: In a shaker, muddle the nectarine slices with one tsp of sugar, a sprig of thyme and a splash of water. Add lime, gin, St. Germain, some ice and shake. Strain and serve in a mason jar with ice, top with a splash of club soda and garnish with a slice of nectarine and sprig of thyme.

Vegan Jalapeño-Lime Coleslaw

Last week we had a post-Mother's Day celebration lunch for my mother-in-law and she asked what dish I would like to bring.  She was going to have BBQ chicken and pasta salad and I wanted another side that would compliment the spread and an additional option for my now vegan husband to eat.  I love a good coleslaw that has a bit of a kick and some tang, so I used a basic vegan coleslaw recipe and added some ingredients to make it my own. The result was delicious and I'm so glad I made enough to use the two days following to compliment our meals at home.  I may make some more this weekend for a Memorial Day BBQ.

Ingredients:

heads of cabbage (purple and green)
shredded carrots
3 jalapeños (seeded and chopped)
3 juicy limes
dashes of celery salt and onion powder
1/3 cup EVOO (extra virgin olive oil)
3 tbsp whole grain mustard
1/4 cup apple cider vinegar
1 red bell pepper thinly sliced
chopped cilantro

Chop the cabbage (to see how to best chop, go HERE) and all other veggies.  Add everything together in a giant mixing bowl and season with salt and pepper. Marinate in the fridge for at least 2 hours before serving.

Served the next day with vegan avocado burgers.

Vegan Enchilada Bowl

Ever since my husband started eating vegan again, I have been trying to think of ways to alter some our favorite dishes.  I absolutely love enchiladas, but they aren't the same without cheese...and no, I am not a fan of cheese substitutes (give me the real thing or nothing at all).  This bowl was inspired by one of my favorite neighborhood spots, Sage in Echo Park.  Their Mole Bowl is so delicious and my husband's favorite so I decided to recreate it as an enchilada bowl.  It only took about 25 minutes and was so simple that it is now my go-to meal.

Recipe:
While the quinoa is cooking, chop up desired veggies and sauté in coconut oil with cumin and lime juice (I used onions, bell pepper, zucchini and cauliflower).  When veggies are nearly done, add black beans to the pan and then enchilada sauce.  Simmer over low heat for about 3-5 minutes.  Mix cooked quinoa and veggies together in a large bowl, serve, garnish with avocado and fresh salsa and enjoy!

Vegan Asian Salad

Sometimes you go to the fridge and realize you need to go to the store. This salad is great because it was created out of the need to use up the rest of our produce before heading to Trader Joes again.  My husband and I were both surprised at how delicious this turned out! Not to mention it is super healthy and took only 25 minutes to make.  A perfect weekday night dinner.

Ingredients:
kale
broccoli
red bell pepper
cucumber
avocado
celery
bean sprouts
quinoa
sesame oil 
rice vinegar
lime
salt and pepper

While the quinoa was cooking, chop the kale and all the veggies and massage them with sesame oil, lime and rice vinegar (this is important to soften the kale and let the flavors sink in). Then toss it all together and enjoy!

Saturday Morning Green Smoothie

Ever since we received our Vitamix for Christmas (thanks mom), we have been experimenting with all different smoothie recipes.  I finally have created one which I have found to be the most refreshing and delicious recipe, like a healthy getaway to the tropics.  It is a green smoothie and is packed with veggies and fruits alike and should be used as a snack (not a meal replacement).  Oh yes, and I always use all organic produce.

Recipe: *    

1/2 cup pineapple juice

1/2 cup Coconut milk

1 spoonful Coconut Oil (optional)

1 1/2 large handfuls of spinach

1 handful kale

1/2 cucumber

1/2 apple

1/2 cup frozen mango

1/3 cup frozen pineapple

ice

*makes one large smoothie-just double portions for two

What's your favorite smoothie recipe?

Deviled Eggs

I have always been a fan of deviled eggs.  They remind me of my grandma as she has always made them for every holiday or party my family has (and if you know my family, you know this is at least once if not several times a month).  This was my first time making my own and I was a little nervous as I usually over cook eggs when I hard boil them, but I read this "how to" and the eggs came out perfect.  I used this recipe, but added chives on top and placed the eggs over pickles.  The result was better than expected and they were a huge hit!

Pumpkin Snickerdoodles

Happy Wednesday! I know it has been awhile since my last post, but I have been working like crazy and have been out of town 3 weekends in a row (2 in San Francisco and 1 in Orange County to visit family and friends).  This last week, LA finally got the memo that summer is over and cooled down a bit (finally!!!).  So my husband and I hosted a little Autumn Party with some friends which consisted of homemade hot cider, pizza, seasonal beers, watching Hocus Pocus and pumpkin snicker doodles.  I am relatively new to baking, but every year I try a new pumpkin cookie and since snicker doodles are my favorite, I decided why not combine them.  I used the recipe below, but used half portions of everything as I do not own a beater and it is quite a workout.  The end result was quite delicious and you can enjoy them with a glass of milk, or with you favorite seasonal brew! 

Yield: about 3-4 dozen cookies

Ingredients:

For the cookies:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

For the coating:

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

Dash of Allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Recipe via Annie's Eats

Roasted Spaghetti Squash

Saturday was the first day of fall and I had to work all day/evening.  Upon getting off, all I wanted to do was cook a good meal, stay in with the husband and watch a movie while relaxing in sweats and an over sized t-shirt.  I decided to welcome in the season by cooking a winter squash meal, but still wanted something light.  Spaghetti squash was the perfect happy medium!  It can be substituted for any pasta dish and was super easy to make (BONUS: It is full of vitamins, fiber and folic acid and is only 42 cal/serving and unlike pasta, you will not be on carb overload)!

In preparing the squash, you can boil it or cook it in the oven or the microwave.  I chose to oven-roast mine while I was prepping the side salad and cutting up everything I need for the sauce (oh and drinking some Red wine). Cut the squash lengthwise, remove the seeds and pulp, and season with sea salt, fresh ground pepper and drizzled olive oil.  Preheat the oven to 350, and then roast it for 40 minutes.

Once the squash was done, I let it stand for a few minutes and prepared my sauce.  I sautéed thinly sliced garlic in about 1/4 cup EVOO for a few minutes on medium heat.  I then added sweet Golden tomatoes and let them blister in the mixture. After 3 minutes I added thinly sliced basil and Italian Seasonings and let the sauce simmer a bit more to release all of the flavors.  Once it was ready, I used a fork to scrape the "meat" of the squash out (it just shreds into long spaghetti-like noodles) and put it in a mixing bowl.  I then added the sauce and tossed it together with fresh diced Roma tomatoes (tomatoes are in full season right now), served it with a salad and topped it all with fresh grated Parmesan cheese!  So good and healthy!

I'm curious to know, have you made spaghetti squash before? If so, how do you like it best?!

Caprese Pasta

I love cooking at home, but sometimes it is difficult when you have a busy schedule and a lot of recipes can be quite complicated to fit in your time schedule.  This recipe is super simple yet delicious! This caprese pasta was incredibly flavorful yet light and was so easy to make even my husband could have done it (hehe-sorry Jon).  I used this recipe but I served it warm and added marinated artichoke hearts in order to give it a little extra flavor. YUM!

Watermelon Avocado Salad

It has been hot in Los Angeles this week! So yesterday in the late afternoon, I turned off the air and opened the windows for a nice summer breeze, put on French Cafe music via Pandora and made this salad (recipe here) for my husband and I as a romantic surprise when he got off work.  Paired with a glass of Pinot Noir, it was delicious and so relaxing to have a cafe experience in our own home.

Penne with Spinach Sauce

Last week I had one free night of not working and had time to run to the store (our fridge was basically empty) and make this delicious recipe here.  The sauce had just enough flavor without being overbearing and it was pretty healthy as well.  I used whole 100% whole wheat penne with flax instead of enriched pasta and added fresh diced tomatoes to give that extra flavor and freshness.

After cutting up fresh spinach, add the hot pasta directly over it to slightly wilt it.
Use a little leftover pasta water to add to the sauce to thin it out
just a bit (Not too much)

Stir it all together, serve and top with fresh diced tomatoes
and fresh grated pecorino. 

Mediterranean Orzo

This week is super busy for me as I am working 12 hour doubles between two of the three restaurants I call my employers, so last night I made a really simple, yet delicious dinner.   I used this recipe here, but decreased the measurements to make for two.  I also added in sautéed red bell peppers and fresh diced cucumber--it was really fast, easy and so good.  It's great on it's own, or you could add grilled lemon chicken or tilapia if you want a protein.  I paired it with a chilled Viognier.  =)

Quinoa Beet Salad

I recently started training at another restaurant for yes...a THIRD serving job!  I'm crazy, I know.  Anyway, I got to try a special there of a quinoa and beet salad that was soooo delicious!!! So, I decided to make it at home alongside a pan-seared lemon-garlic-peppered cod.  The combination was delicious!!!

Here is how I made the salad:

1/2 cup dried quinoa (then cook it and let it cool)

While that is cooking, cut up 

1 peeled cucumber

handful of cherry tomatoes

2 celery stalks

1/2 container of marinated beets

let marinate in cider vinegar, olive oil, pepper and dill

Add quinoa and stir everything together and add a little beet juice to it. 

Let it chill in the fridge for about an hour

Serve chilled and top with arugula or watercress with a little balsamic vinegar drizzled over the top.

Weekend Libations

Happy Friday! Tomorrow is St. Patrick's Day which for most people means corned beef and hash, green beers and Irish Car Bombs.  However, if you are having a get together at someones home or just making cocktails, here are some other great options--not everything has to be Irish themed, but there is a little green in all of them to assure you won't get pinched ;)

Moscow Mule
1/2 oz. lime juice
2 oz. vodka
4 oz. ginger beer

Black and Blue Mojito
3 blackberries
10 blueberries
7 mint leaves
1 oz. fresh lime juice
1 oz. simple syrup
2 oz. light rum
top with club soda

Strawberry-Jalapeno Margarita (with a sea salt and chile rim)
2 strawberries
2 slices jalapeño
1 oz. fresh lime juice
1/2 oz. agave nectar
1 1/2 oz. silver tequila of your choice
1 oz. Cointreau

Jameson and Pickle Juice

The last one was taken at Casey' Irish Pub downtown and is a MUST TRY. If not there, try it at home--so good!

Oh, and craving a healthy yet delicious green snack this weekend? Then make this easy recipe of Pan Roasted Brussel Sprouts with fresh squeezed lemon, ginger and cracked pepper.  

Lime Avocado Chickpea Salad

Okay, so this dish is not really a salad, it is more of a side dish or a light lunch, but it is delicious!!!  Last week, I made Veggie Enchiladas (recipe seen before here) and this dish and invited some friends over for dinner.  Everyone loved it as it was healthy, flavorful and not overly heavy like rice can be.  I used a recipe adapted from thediva-dish (I used the same step process, just slightly altered the ingredients).

Ingredients:

1/2 C. dry quinoa

1 C. vegetable broth

1 can garbanzo beans (drained and rinsed)

1 C. Heirloom tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 C. onion

2 small cloves garlic

For the dressing:

Juice of 2 limes

zest of 1 lime

2 tsp. olive oil

1/2 tsp. cumin

dash of salt and pepper

Tomato-Basil Soup

Yesterday it was cold, dark, rainy and breezy in LA.  So on my way home from work, I decided to make something warm and comforting.  I used this recipe for the soup and made my own little mini-grilled cheese sandwiches.  It was a delicious combo and helped get us warm and cozy for the night!

Vegan Mexican Quinoa

A few months ago, I made a Mediterranean Quinoa bowl seen here.  I wanted to change it up a bit and decided to make a Mexican Quinoa bowl.
Here is the recipe:

Ingredients:

1 cup quinoa

1 red bell pepper

1/4 onion

2 zucchini

2 cups kale

1 can black beans

2 cloves garlic (minced)

1 tbsp olive oil

cumin

cayenne pepper

2 limes

avocado (optional)

While the quinoa is cooking, mince the garlic and let it simmer with olive oil for 2 minutes on medium low heat.  Then add diced zucchini, kale, cumin and cayenne pepper (to season) and sautee for 5 minutes.  Add in the rinsed black beans and cook for 5 more minutes.  Meanwhile, cut red bell pepper and onion to put in the food processor to make a sauce.  Squeeze limes on the veggie mix, then mix quinoa, veggies and sauce together well.  Top with avocado and ENJOY!

Rosemary-Walnut Shortbread Cookies

 Happy Monday everyone! I had a fun-filled weekend of drinks and visiting with friends and exploring downtown with the husband (pictures to come later this week). Oh and I also made these cookies in honor of the upcoming Valentine's Day.  I used this Martha Stewart recipe and they turned out quite delicious!

{Veggie} Stuffed Tri-Colored Bell Peppers

Last week, I made stuffed bell peppers for my husband and I.  They turned out super yummy!!!  I used the Tri-Colored Peppers from Trader Joes, Beef-less "Meat" with Mexican seasoning, canned tomatoes with green chiles, and cheese.  I served them with spinach tossed in olive oil, lemon, salt and pepper.  **If you're not vegetarian, use ground turkey instead for a healthy meal**

An easy, but delicious recipe!

Cut off the tops and remove all seeds

Get water to a boil and submerge peppers for 3-4 minutes
(or until their color gets brighter) to soften

While water is boiling, cook "meat" with cumin and cayenne
pepper, then add tomatoes without the juice

Place the bell peppers in a container to cook them in the oven
and stuff them with "meat" mixture

Add cheese and bake for 45 minutes at 350